CN109007825A - A kind of instant plain meat snack food and preparation method thereof of losing weight - Google Patents
A kind of instant plain meat snack food and preparation method thereof of losing weight Download PDFInfo
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- CN109007825A CN109007825A CN201811022487.8A CN201811022487A CN109007825A CN 109007825 A CN109007825 A CN 109007825A CN 201811022487 A CN201811022487 A CN 201811022487A CN 109007825 A CN109007825 A CN 109007825A
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- parts
- lotus leaf
- weight
- snack food
- toppings
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- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 235000011888 snacks Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 title claims description 18
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 79
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 79
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 78
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 229940100486 rice starch Drugs 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 24
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 19
- 235000008397 ginger Nutrition 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 19
- 235000008227 Illicium verum Nutrition 0.000 claims description 17
- 240000007232 Illicium verum Species 0.000 claims description 17
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 239000006002 Pepper Substances 0.000 claims description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims description 16
- 235000017804 Piper guineense Nutrition 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 12
- 229910052791 calcium Inorganic materials 0.000 claims description 12
- 239000011575 calcium Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001125 extrusion Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 5
- 239000001354 calcium citrate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 3
- 150000004676 glycans Chemical class 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 10
- 230000000378 dietary effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 241000212314 Foeniculum Species 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 15
- 241000722363 Piper Species 0.000 description 13
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 206010033307 Overweight Diseases 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 3
- 150000003797 alkaloid derivatives Chemical class 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 2
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- RFPZGZUMXXMVEL-UBSYNHCDSA-N Nelumboside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)[C@H](O)[C@H]1O RFPZGZUMXXMVEL-UBSYNHCDSA-N 0.000 description 1
- RFPZGZUMXXMVEL-UHFFFAOYSA-N Nelumboside Natural products OC1C(O)C(O)C(CO)OC1OC1C(C(O)=O)OC(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)C(O)C1O RFPZGZUMXXMVEL-UHFFFAOYSA-N 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- QCAWEPFNJXQPAN-UHFFFAOYSA-N methoxyfenozide Chemical compound COC1=CC=CC(C(=O)NN(C(=O)C=2C=C(C)C=C(C)C=2)C(C)(C)C)=C1C QCAWEPFNJXQPAN-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- SYSWJPSVYLUKCH-UHFFFAOYSA-H tricalcium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Ca+2].[Ca+2].[Ca+2].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O SYSWJPSVYLUKCH-UHFFFAOYSA-H 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
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Abstract
The present invention is according to overweight and obese people special dietary demand, provide a kind of weight-reducing ready-to-eat snack food, raw material including following parts by weight: lotus leaf starches 70-90 parts, 5-10 parts of konjaku flour, 30-40 parts of soybean protein, 5-10 parts of rice starch, 5-10 parts of toppings, dry haw flakes 5-10 parts, 1-3 parts of chitosan, based on lotus leaf, in conjunction with all-nutritive plant albumen-soybean protein and dietary fiber-konjaku flour, has effects that weight-reducing, and it is wide to eat crowd, the present invention additionally provides the preparation method of the snack food simultaneously, delicate mouthfeel is prepared, the snack food of long shelf-life.
Description
Technical field
The invention belongs to food processing preparation technical field more particularly to a kind of instant plain meat snack food of weight-reducing and its systems
Preparation Method.
Background technique
Lotus leaf is the blade of nelumbium, is largely divided in areas such as China Yangtze river basin and south China, North China, northeast etc.
Cloth.China is in the origin and distribution of Chinese lotus, and the ground such as Anhui, Zhejiang, Jiangsu are the main region of lotus leaf plantation, resource
Very abundant.Lotus leaf is mild-natured, bitter, returns liver, spleen, stomach meridian, has clearing away summer-heat and eliminating dampness, sending up the lucid yang, cooling blood and hemostasis and other effects.According to
Compendium of Material Medica is recorded: lotus leaf takes it, makes us thin bad, hair tonic vigour, benefit helps taste.The Chinese people are total in 2 months 2002
With defending in prison (2002) No. 45 files of hair for the Ministry of Public Health of state, lotus leaf is put into the 2nd batch " being both food and drug "
Among list.Modern research shows that alkaloid and flavones ingredient in lotus leaf have inhibit pancreatic lipase, remove free radical,
The effects of anti-aging.Because of lotus leaf safe without toxic side effect, it is widely used in medical treatment and food service industry, there is huge exploitation valence
Value.
With the continuous reduction of change and the daily routines of diet structure, overweight and fat illness rate is risen year by year.
Obesity not only increases the incidence of chronic diseases, and different degrees of influence is also caused to the psychology of patient, makes its life
The decline of bioplasm amount.There are many kinds of the fat methods for the treatment of, and the mode that adjustment diet is combined with movement is easier to receive, common
Weight-reducing diet mainly has the requirement such as low in calories, low fat, high protein.
Summary of the invention
The present invention provides a kind of weight-reducing ready-to-eat snack food according to overweight and obese people special dietary demand, with
Based on lotus leaf, in conjunction with all-nutritive plant albumen-soybean protein and dietary fiber-konjaku flour；The present invention additionally provides this simultaneously and stops
The preparation method of not busy food.
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starches 70-90 parts, konjaku flour
5-10 parts, 30-40 parts of soybean protein, 5-10 parts of rice starch, 5-10 parts of toppings, haw flakes 5-10 parts dry, chitosan 1-3
Part.
The lotus leaf slurry, preparation process are as follows:
(1) lotus leaf for choosing fresh no disease and pests harm, is first embathed 2-3 times with clear water after removing petiole, washes away impurity；In 100-120
Steam treatment 5-10min at DEG C；
(2) lotus leaf is put into immersion 10-15 h in calcium citrate-citric acid-aqueous solution, is then rinsed well with clear water；
(3) the steam treatment 1-2h at 100-120 DEG C, the lotus leaf that must be cooked；
(4) will in the lotus leaf that cooked be added 4-5 times of weight boiled water, stirring homogenate, be gelatinized 20-30min after, by colloid mill into
Row grinding；
(5) finally by high pressure homogenizer homogeneous 2-3 times, lotus leaf slurry is obtained.
The mass ratio of calcium citrate, citric acid, water in calcium citrate-citric acid-aqueous solution in the step (2) are as follows:
0.5-2:5-10:500。
The flavoring agent is salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder mixture.
The salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:8-10:1-3:2-3:1-
3:2-4:1-4。
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starch 80 parts, 8 parts of konjaku flour,
35 parts of soybean protein, 8 parts of rice starch, 7 parts of toppings, 8 parts of dry haw flakes, 2 parts of chitosan.
The preparation method of the instant plain meat snack food of above-mentioned weight-reducing, comprising the following steps:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 2-3 times, is washed away miscellaneous with clear water after removing petiole
Matter；The steam treatment 5-10min at 100-120 DEG C；Lotus leaf is put into calcium citrate-citric acid-aqueous solution and impregnates 10-15
Then h is rinsed well with clear water；The steam treatment 1-2h at 100-120 DEG C, the lotus leaf that must be cooked；It will add in the lotus leaf cooked
Enter the boiled water of 4-5 times of weight, stirring homogenate is ground after being gelatinized 20-30min by colloid mill；Finally by high-pressure homogeneous
Machine homogeneous 2-3 times obtains lotus leaf slurry.
(2) quenched: above-mentioned lotus leaf being starched to stir and evenly mix with konjaku flour, rice starch, soybean protein, be put into and pulverize
Dry haw flakes, and moisture is controlled in 50-70%；
(3) prepared by toppings: by salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder, grinding and is seasoned after dry
Powder；Toppings are added in step (2), are stirred evenly；
(4) extrusion process: rectangular or circular mode is empty, side length diameter 0.5-1cm, adjusts cutter speed control length in 3-6cm；Its
Middle control conveying section temperature is at 30-35 DEG C, and for melt zone temperature at 110-120 DEG C, profiled section temperature is 100-110 DEG C, squeezes it
Control moisture is in 30-40% afterwards；
(5) microwave bulking: by the material after extrusion process under microwave extruding；
(6) stablize ease back, be vacuum-packed, irradiation sterilization.
Beneficial effects of the present invention
1. losing weight and nutrition being comprehensive
Lotus leaf ingredients such as alkaloid and flavonoid glycosides, nelumboside containing there are many, can be effectively reduced cholesterolemia and triglyceride, right
Hyperlipemia and adiposis patient have good effect；Effectiveization rouge alkaloid there are many containing in Nuciferine, can effectively decompose intracorporal rouge
Fat, and it is powerful excrete, while Nuciferine can form one layer of fatty isolation film, prevent rouge in intrepid densely covered human body intestinal wall
Fat absorbs, and prevents fat accumulation.Therefore the present invention is for overweight and obese people special dietary demand, based on lotus leaf, knot
All-nutritive plant albumen-soybean protein, rice starch and dietary fiber-konjaku flour are closed, is supplemented the nutrients.
2. in good taste and additive-free
Because the people of deficiency of vital energy and physically weak, deficiency-cold in spleen and stomach avoids edible lotus leaf, while lotus leaf has astringent taste, influences the mouthfeel of snack food, this
Invention improves astringent taste by the way that calcium citrate-citric acid will be added in the preparation process that lotus leaf is starched, while improving lotus leaf to taste
Influence；In addition the present invention further improves mouthfeel also by addition flavoring agent, dry haw flakes, while recuperating qi-blood, invigorating the spleen are good for
Stomach；Finally by the synergistic effect between each element of raw material, the shelf-life of the food is improved.
Specific embodiment
Embodiment 1
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starch 70 parts, it is 10 parts of konjaku flour, big
30 parts of legumin, 10 parts of rice starch, 10 parts of toppings, 5 parts of dry haw flakes, 1 part of chitosan.
The flavoring agent is salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder mixture.The salt, Hu
Green pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:8:3:3:1:2:1.
The preparation method of the instant plain meat snack food of above-mentioned weight-reducing, comprising the following steps:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 3 times with clear water after removing petiole, washes away impurity；
The steam treatment 10min at 100 DEG C；Lotus leaf is put into calcium citrate-citric acid-aqueous solution and impregnates 15 h, then uses clear water
It rinses well；The steam treatment 2h at 100 DEG C, the lotus leaf that must be cooked；The boiled water of 5 times of weight will be added in the lotus leaf cooked, stirs
It mixes slurry thoroughly, after being gelatinized 30min, is ground by colloid mill；Finally by high pressure homogenizer homogeneous 3 times, lotus leaf slurry is obtained.It is described
The mass ratio of calcium citrate, citric acid, water in calcium citrate-citric acid-aqueous solution are as follows: 0.5:10:500.
(2) quenched: above-mentioned lotus leaf being starched to stir and evenly mix with konjaku flour, rice starch, soybean protein, be put into and pulverize
Dry haw flakes, and moisture is controlled 50%；
(3) prepared by toppings: by salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder, grinding and is seasoned after dry
Powder；Toppings are added in step (2), are stirred evenly；
(4) extrusion process: rectangular or circular mode is empty, side length diameter 0.5cm, adjusts cutter speed control length in 3cm；Wherein control
Conveying section temperature processed is at 30 DEG C, and for melt zone temperature at 120 DEG C, profiled section temperature is 100 DEG C, and control moisture is 40% after squeezing；
(5) microwave bulking: by the material after extrusion process under microwave extruding 5min；
(6) stablize ease back, be vacuum-packed, irradiation sterilization.
Embodiment 2
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starches 90 parts, 5 parts of konjaku flour, soybean
40 parts of albumen, 5 parts of rice starch, 5 parts of toppings, 10 parts of dry haw flakes, 3 parts of chitosan.
Flavoring agent as described in step (1) is salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder mixture.Institute
The salt stated, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:10:1:2:3:4:4.
The preparation method of the instant plain meat snack food of above-mentioned weight-reducing, comprising the following steps:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 2 times with clear water after removing petiole, washes away impurity；
The steam treatment 5min at 120 DEG C；Lotus leaf is put into calcium citrate-citric acid-aqueous solution and impregnates 10 h, is then rushed with clear water
Wash clean；The steam treatment 1h at 120 DEG C, the lotus leaf that must be cooked；The boiled water of 4 times of weight, stirring will be added in the lotus leaf cooked
Homogenate is ground after being gelatinized 20min by colloid mill；Finally by high pressure homogenizer homogeneous 2 times, lotus leaf slurry is obtained.Described
The mass ratio of calcium citrate, citric acid, water in calcium citrate-citric acid-aqueous solution are as follows: 2:5:500.
(2) quenched: above-mentioned lotus leaf being starched to stir and evenly mix with konjaku flour, rice starch, soybean protein, be put into and pulverize
Dry haw flakes, and moisture is controlled 70%；
(3) prepared by toppings: by salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder, grinding and is seasoned after dry
Powder；Toppings are added in step (2), are stirred evenly；
(4) extrusion process: rectangular or circular mode is empty, side length diameter 1cm, adjusts cutter speed control length in 6cm；Wherein control
Conveying section temperature is at 35 DEG C, and for melt zone temperature at 110 DEG C, profiled section temperature is 110 DEG C, and control moisture is 30% after squeezing；
(5) microwave bulking: by the material after extrusion process under microwave extruding 3min；
(6) stablize ease back, be vacuum-packed, irradiation sterilization.
Embodiment 3
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starches 80 parts, 8 parts of konjaku flour, soybean
35 parts of albumen, 8 parts of rice starch, 7 parts of toppings, 8 parts of dry haw flakes, 2 parts of chitosan.
The flavoring agent is salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder mixture.The salt, Hu
Green pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:9:2:3:2:3:3.
The preparation method of the instant plain meat snack food of above-mentioned weight-reducing, comprising the following steps:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 3 times with clear water after removing petiole, washes away impurity；
The steam treatment 8min at 110 DEG C；Lotus leaf is put into calcium citrate-citric acid-aqueous solution and impregnates 12 h, is then rushed with clear water
Wash clean；The steam treatment 1.5h at 110 DEG C, the lotus leaf that must be cooked；The boiled water of 4 times of weight will be added in the lotus leaf cooked, stirs
It mixes slurry thoroughly, after being gelatinized 25min, is ground by colloid mill；Finally by high pressure homogenizer homogeneous 2 times, lotus leaf slurry is obtained.It is described
Calcium citrate-citric acid-aqueous solution in calcium citrate, citric acid, water mass ratio are as follows: 1:8:500.
(2) quenched: above-mentioned lotus leaf being starched to stir and evenly mix with konjaku flour, rice starch, soybean protein, be put into and pulverize
Dry haw flakes, and moisture is controlled 60%；
(3) prepared by toppings: by salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder, grinding and is seasoned after dry
Powder；Toppings are added in step (2), are stirred evenly；
(4) extrusion process: rectangular or circular mode is empty, side length diameter 0.7cm, adjusts cutter speed control length in 4cm；Wherein control
Conveying section temperature processed is at 32 DEG C, and for melt zone temperature at 115 DEG C, profiled section temperature is 105 DEG C, and control moisture is 35% after squeezing；
(5) microwave bulking: by the material after extrusion process under microwave extruding 4min；
(6) stablize ease back, be vacuum-packed, irradiation sterilization.
Comparative example 1
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starches 80 parts, 8 parts of konjaku flour, soybean
35 parts of albumen, 8 parts of rice starch, 7 parts of toppings.
The flavoring agent is salt, pepper, ginger, Chinese prickly ash, fennel seeds, orange peel powder mixture.The salt, pepper, life
Ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:9:2:2:3:3.
Preparation method is the same as embodiment 3.
Comparative example 2
A kind of instant plain meat snack food of weight-reducing, the raw material including following parts by weight: lotus leaf starches 80 parts, 8 parts of konjaku flour, soybean
35 parts of albumen, 8 parts of rice starch, 7 parts of toppings, 8 parts of dry haw flakes, 2 parts of chitosan.
The flavoring agent is salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder mixture.The salt, Hu
Green pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:9:2:3:2:3:3.
The preparation method of the instant plain meat snack food of above-mentioned weight-reducing, comprising the following steps:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 3 times with clear water after removing petiole, washes away impurity；
The steam treatment 8min at 110 DEG C；Lotus leaf is put into aqueous solution and impregnates 12 h, is then rinsed well with clear water；At 110 DEG C
Steam treatment 1.5h, the lotus leaf that must be cooked；The boiled water of 4 times of weight will be added in the lotus leaf cooked, stirring homogenate is gelatinized 25min
Afterwards, it is ground by colloid mill；Finally by high pressure homogenizer homogeneous 2 times, lotus leaf slurry is obtained.
(2)-(6) are the same as embodiment 3.
Effect example
(1) sense evaluation, shelf-life
Test crowd totally 100 of all ages and classes stage are chosen respectively within the scope of the whole city, to 1-3 of the embodiment of the present invention and comparison
Example 1-2(every one group of 20 people) snack food of preparation carries out flavor sense evaluation, while analyzing its shelf lives, it the results are shown in Table 1.
Flavor analysis
The plain meat snack food taste of table 1 and shelf effect analysis
(2) obese patients situation analysis
Within the scope of the whole city respectively choose adult 20-50 year old obese people 60, outside normal health diet, eat the leisure eat
After product half a year, its physical condition is observed, analysis result such as the following table 2 is investigated with embodiment 3, comparative example 1, comparative example 2.
2 obese people of table eats situation analysis (data are the number of this kind of situation occur)
Claims (7)
1. a kind of instant plain meat snack food of weight-reducing, which is characterized in that the raw material including following parts by weight: lotus leaf starches 70-90
Part, 5-10 parts of konjaku flour, 30-40 parts of soybean protein, 5-10 parts of rice starch, 5-10 parts of toppings, haw flakes 5-10 parts dry, shell
1-3 parts of glycan.
2. snack food according to claim 1, which is characterized in that the lotus leaf slurry, preparation process are as follows:
(1) lotus leaf for choosing fresh no disease and pests harm, is first embathed 2-3 times with clear water after removing petiole, washes away impurity；In 100-120
Steam treatment 5-10min at DEG C；
(2) lotus leaf is put into immersion 10-15 h in calcium citrate-citric acid-aqueous solution, is then rinsed well with clear water；
(3) the steam treatment 1-2h at 100-120 DEG C, the lotus leaf that must be cooked；
(4) will in the lotus leaf that cooked be added 4-5 times of weight boiled water, stirring homogenate, be gelatinized 20-30min after, by colloid mill into
Row grinding；
(5) finally by high pressure homogenizer homogeneous 2-3 times, lotus leaf slurry is obtained.
3. snack food according to claim 1, which is characterized in that the flavoring agent be salt, pepper, ginger, illiciumverum,
Chinese prickly ash, fennel seeds, orange peel powder mixture.
4. snack food according to claim 1 or 3, which is characterized in that the flavoring agent, salt, pepper, ginger, eight
Angle, Chinese prickly ash, fennel seeds, orange peel powder additional amount are 10:8-10:1-3:2-3:1-3:2-4:1-4.
5. snack food according to claim 1, which is characterized in that the raw material including following parts by weight: lotus leaf slurry 80
Part, 8 parts of konjaku flour, 35 parts of soybean protein, 8 parts of rice starch, 7 parts of toppings, 8 parts of dry haw flakes, 2 parts of chitosan.
6. a kind of preparation method of the instant plain meat snack food of weight-reducing described in claim 1, which is characterized in that including following step
It is rapid:
(1) production lotus leaf slurry: the lotus leaf of fresh no disease and pests harm is chosen, is first embathed 2-3 times, is washed away miscellaneous with clear water after removing petiole
Matter；The steam treatment 5-10min at 100-120 DEG C；Lotus leaf is put into calcium citrate-citric acid-aqueous solution and impregnates 10-15
Then h is rinsed well with clear water；The steam treatment 1-2h at 100-120 DEG C, the lotus leaf that must be cooked；It will add in the lotus leaf cooked
Enter the boiled water of 4-5 times of weight, stirring homogenate is ground after being gelatinized 20-30min by colloid mill；Finally by high-pressure homogeneous
Machine homogeneous 2-3 times obtains lotus leaf slurry；
(2) quenched: above-mentioned lotus leaf being starched and is stirred and evenly mixed with konjaku flour, rice starch, soybean protein, the dry mountain pulverized is put into
Short, bristly hair or beard piece, and moisture is controlled in 50-70%；
(3) prepared by toppings: by salt, pepper, ginger, illiciumverum, Chinese prickly ash, fennel seeds, orange peel powder, grinding and is seasoned after dry
Powder；Toppings are added in step (2), are stirred evenly；
(4) extrusion process: rectangular or circular mode is empty, side length diameter 0.5-1cm, adjusts cutter speed control length in 3-6cm；Its
Middle control conveying section temperature is at 30-35 DEG C, and for melt zone temperature at 110-120 DEG C, profiled section temperature is 100-110 DEG C, squeezes it
Control moisture is in 30-40% afterwards；
(5) microwave bulking: by the material after extrusion process under microwave extruding；
(6) stablize ease back, be vacuum-packed, irradiation sterilization.
7. preparation method according to claim 6, which is characterized in that calcium citrate-citric acid-in the step (1)
The mass ratio of calcium citrate, citric acid, water in aqueous solution are as follows: 0.5-2:5-10:500.
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